Palak and Toor Dal Dhokla

Today I am going to share you a wonderful Dhokla recipe for evening snack or breakfast. I love to make different types of dhokla recipes, till now I made four different types of dhokla's. Today my dhokla is Palak and toor dak dhokla. I got this recipe from food magazine. I tried it and it was very tasty. It is ideal snack to every one. Dhokla is very tasty to eat, very less oil is used while preparing it as it cooks in steam. If you are avoiding oily food then do try this recipe. You can also send Dhokla in lunch boxes for the kids. Due to green color, kids are very interesting to eat. Toor dal and palak Dhokla is rich in zinc, folic acid, iron, proteins and carbohydrates. It is a complete meal to every one. Adding spinach(palak) leaves further increases the fibre, folic acid and iron content substantially. I hope you like it too.........Happy and Healthy cooking.........


 

Ingredients: 
Toor dal - 1 cup
Rice - 1 1/2 cup
Spinach(palak) puree - 1 cup
Green chilli paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/2 tsp
Sugar - 1/2 tsp
Eno fruit salt - 11/2 tsp  
Lemon juice - 1 tsp
Oil - 2 tsp
Salt to taste  
For seasoning:
Oil - 1 tbsp
Asafoetida - 1 pinch 
Sesame seeds - 1 tsp  
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Green chilli - 2  
Curry leaves - few
Grated coconut - 2 tsp
Chopped coriander leaves for garnishing




 

Method of preparation:

1. Soak the rice, toor dal in plenty of water for about 6 hours. Grind the mixture into a smooth batter adding just enough water. The batter has the same consistency as a the idly batter.
2. Transfer the dal batter into a deep bowl. Add green chilli paste, ginger paste, spinach puree, salt, sugar and turmeric and mix well.
3. Mix fruit salt in lemon juice and add to the batter and mix. Add oil and mix well.
4. Apply a little oil to a dhokla thali or any flat metal plate or bowl with low rim. Pour enough batter so as to fill half the height of the plate. Place the plate in the steamer. Here I used teddy mould also to steam the dhokla.
5. Close the lid and steam for fifteen minutes or till done. Cool slightly, cut into pieces.
6. Heating oil in a small frying pan and adding the mustard, cumin,sesame seeds,asafoetida, green chilli and curry leaves. Once the crackle, turn of heat. Drizzle the seasoning over the dhokla's and garnish with coriander leaves and grated coconut..
7. Now tasty and healthy palak and toor dal dhokla is ready to eat with tomato chutney.
8. Tip: You can use baking soda instead of fruit salt.